Roast Rack Of Lamb
|Saddle lamb||1 (14 Chop)|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), crushed|
|Chopped parsley||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Rosemary powder||1 Teaspoon|
Ask your butcher to cut 1 (14-chop) saddle of lamb into 2 racks, to French the bones and to crack the ribs at the backbone.
Trim off all fat.
Combine 2 cups fresh bread crumbs, 4 garlic cloves, crushed, 1 cup chopped parsley, 1/2 cup olive oil, 2 teaspoons salt, 1 tea spoon powdered rosemary, and 1/2 teaspoon pepper.
Firmly press half of this mixture across surface of each rack.
Place meat in shallow roasting pan and roast 30 minutes at 400Â° for very rare lamb.
For well-done lamb, increase cooking time to 45 minutes.